Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Name: Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates
Creator: Verónica García Arteaga
Published: 2020-02-14T14:46:02.469Z
Keywords: Enzymatic Activity, Protein Hydrolysis, Pea

García Arteaga, Verónica; Apéstegui Guardia, Marijose; Muranyi, Isabel; Schweiggert-Weisz, Ute; Eisner, Peter

doi:10.17632/ddf6tpn2vb.2

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

Published: 14 February 2020| Version 2 | DOI: 10.17632/ddf6tpn2vb.2

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Results of the chemical composition, techno-functional properties and sensory perceptions from the eleven enzymes used for hydrolysis of pea protein isolates expressed as means ± standard deviation

Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates

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